ACTIVE TIME: 10 MINUTES START TO FINISH: 45 MINUTES
Fragrant and deeply savory, this spice rub balances the heat of chili powder and black pepper with the more fl oral notes of coriander and cinnamon. It jazzes up bland chicken breasts nicely, and legs give even juicier results. The quick pan sauce adds an extra shot of flavor.
Put a rack in middle of oven and preheat oven to 450°F.
Stir together spices, salt, and 1 tablespoon oil. Rub evenly all over chicken. Heat remaining 2 tablespoons oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking. Brown chicken, turning once, 6 to 8 minutes. Turn chicken skin side up, transfer skillet to oven, and roast until just cooked through, 16 to 18 minutes for breasts, about 25 minutes for legs. Transfer to a platter. Add water to pan and deglaze by boiling over high heat, scraping up brown bits, for 1 minute. Transfer sauce to a bowl and skim off fat. Serve chicken with sauce on the side.